For Japanese short-grain rice, the ideal rice to water ratio is 1 : 1.1 (or 1.2), which is 10-20% more water. For easy American "cup" measurement, I used 25% in this recipe (rice to water ratio is 1 : 1.25).
If you have a precise milliliter measuring cup or kitchen scale, use the following measurement. 1 rice cooker cup (180 ml) - 200 ml water. 2 rice cooker cups (360 ml) - 400 ml water. 3 rice cooker cups (540 ml) - 600 ml water. 4 rice cooker cups (720 ml) - 800 ml water. 5 rice cooker cups (900 ml) - 1000 ml water.
Put rice in a large bowl. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times. Drain to a fine-mesh sieve and shake off excess water.
In a heavy-bottomed pot with a tight-fitting lid, put well-drained rice and measured water. Soak the rice for 20-30 minutes before cooking.
To Cook Rice
Close the lid and bring it to a boil over medium heat. Take a quick peek to see if water is boiling (otherwise do not open the lid).
Once water is boiling, turn the heat to low and cook covered for 12 to 13 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is water left, close the lid and continue cooking for a little longer.
Remove the pot (with the lid on) from the heat source and let it steam for another 10 minutes.
Fluff the rice with a rice paddle when it’s done.
To Store Rice
Transfer the rice in airtight containers and close the lid to keep the moisture in. Let cool completely before storing the containers in the freezer (read my tutorial post).